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Edible film with antioxidant capacity based on salmon gelatin and boldine

LWT- Food science and technology, v.77, 2017년, pp.160 - 169  

López, Daniel (Departamento de Ciencia y Tecnologí) ,  Márquez, Alex (a de los Alimentos, Facultad Tecnoló) ,  Gutiérrez-Cutiño, Marlen (gica, Universidad de Santiago de Chile, Chile) ,  Venegas-Yazigi, Diego (Departamento de Ingenierí) ,  Bustos, Rubén (a Quí) ,  Matiacevich, Silvia (mica, Facultad de Ingenierí)

Abstract AI-Helper 아이콘AI-Helper

Abstract Salmon gelatin and boldine as a natural antioxidant were used to prepare edible films by a cold casting method. The concentration of each component was optimised by applying a Box-Behnken experimental design (BBD) with the goal of maximising radical scavenging capacity of film forming susp...

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